Gluten Free Chocolate Chip Cookies
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
36 cookies
- Serves:
- 18
ingredients
- 118.29 ml brown rice flour
- 118.29 ml tapioca flour
- 118.29 ml coconut flour
- 236.59 ml sorghum flour
- 6.16 ml xanthan gum
- 14.79 ml gelatin (1 package of Knox)
- 4.92 ml baking soda
- 4.92 ml salt
- 177.44 ml rapadura sugar
- 177.44 ml unrefined cane sugar
- 236.59 ml softened butter
- 4.92 ml vanilla extract
- 2 eggs
- 473.18 ml chocolate chips
- 236.59 ml chopped walnuts
directions
- Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
- In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
- Add eggs one at a time to butter mixture.
- Gradually add and beat in flour mixture.
- Stir in chocolate chips and nuts.
- Make small balls from resulting dough and set on greased cookie sheet.
- Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
- Preheat oven to 375.
- Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
- Cool for at least 2 minutes before removing from tray to avoid breaking them!
- Serve and enjoy!
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Reviews
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The recipe was scaled by half and I still got over 2 dozen cookies. The rapadura sugar was substitute with 1/4 cup organic brown sugar for half the recipe. I did not have coconut flour but did have unsweetened coconut which was ground to a flour using the Vita-Mix. Putting these cookies in the freezer for awhile is essential. The dough was quite firm after being in the freezer but still spread quite a bit during the baking process. These cookies have a very nice texture. Made for PAC Fall 2011.
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These cookies are the best. I am insulin resistant as well as gluten intolarant so I have to watch carbs and sugar as well as gluten. I changed the recipe just a bit by using almond flour instead of rice and sorghum flour; 8 Tlbsp sweetleaf stevia instead of rapadura and cane sugar. I melted the "promise" root butter and I reduced the chocolate chips to 3/4 cup and walnuts to 3/4 cup. It turned out nice and they did not flatten at all without putting in freezer first. Yum Yum..............Rita Dietetic Technician
Tweaks
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These cookies are the best. I am insulin resistant as well as gluten intolarant so I have to watch carbs and sugar as well as gluten. I changed the recipe just a bit by using almond flour instead of rice and sorghum flour; 8 Tlbsp sweetleaf stevia instead of rapadura and cane sugar. I melted the "promise" root butter and I reduced the chocolate chips to 3/4 cup and walnuts to 3/4 cup. It turned out nice and they did not flatten at all without putting in freezer first. Yum Yum..............Rita Dietetic Technician
RECIPE SUBMITTED BY
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